几种添加剂对虾肉凝胶强度的影响

Effects of Several Additives on Shrimp Gel Strength

为了探讨影响虾肉凝胶强度的因素,将柠檬酸、碳酸氢钠、乳酸钙、谷氨酰转氨酶(glutamine transaminage,TG-B)分别加入虾肉中制成虾丸,测其凝胶强度,研究该4种添加剂对虾肉凝胶强度的影响。结果表明,各因素的影响主次顺序为柠檬酸>乳酸钙>TG-B酶>碳酸氢钠,最优的添加量(m/m)为柠檬酸0.2%、乳酸钙0.2%、TG-B酶0.4%、碳酸氢钠0.8%。

Gel strength of meat products is a determinant for quality of meat products because gel strength exhibits a direct effect on texture characteristics, water-holding capacity, adhesion and product yield. Shrimp is one of raw materials for frozen foods so that gel strength is an important index to evaluate the quality of shrimp meatballs. In order to optimize gel strength of shrimp and improve the quality of shrimp meatballs, several additives such as citric acid, calcium lactate, glutamine transaminase, and sodium bicarbonate were investigated to evaluate the effect on gel strength of shrimp meatballs. Results showed that 0.2% citric acid, 0.2% calcium lactate, 0.4% glutamine transaminase, and 0.8% sodium bicarbonate provided the best quality of gel in shrimp products.